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Posts from — July 2009

the basic kitchen: glossary of cooking terms

Glossary of Basic Cooking Termsgreenpeppers

AL DENTE: Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.”Usually refers to the cooking of pasta but also applies to vegetables that are blanched,left still slightly crisp.

ASPIC:  A jelly made from clarified meat, poultry, fish or vegetable stock.

AU JUS:  Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking.

Excellent Glossery of Cooking Terms

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July 27, 2009   2 Comments

the basic kitchen: conversions and equivalents

U.S./Metric Weights and Measurescup

1 pinch = less than 1/8 dry teaspoon

1 dash = 3 drops to 1/4 liquid teaspoon

1 teaspoon = 5 ml

3 teaspoons = 1 tablespoon = 1/2 liquid or dry ounce = 15 ml

2 tablespoons = 1 liquid or dry ounce = 30 ml

4 tablespoons = 1/4 cup = 2 liquid or dry ounces = 60 ml

5 1/3 tablespoons = 1/3 cup = 80 ml

8 tablespoons = 1/2 cup = 4 ounces = 120 ml

10 2/3 tablespoons = 2/3 cup = 160 ml

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July 25, 2009   1 Comment

the basic kitchen: substitution chart

substitute

These are emergency substitutions: the recipe result will not be as good and will vary, these are some stand-ins for your staples… just in case.

1 cup light brown sugar = 1 cup granulated sugar plus 1/4 cup molasses

1 cup dark brown sugar = 1 cup granulated sugar plus 1/2 cup molasses

1 cup granulated sugar = 1 cup honey plus 1/2 teaspoon baking soda -or- 1 cup maple syrup plus 1/4 teaspoon baking soda

1 cup corn syrup = 1 cup honey or 1 cup maple syrup

1 cup sifted cake flour = 3/4 cup sifted all purpose flour plus 2 tablespoons cornstarch

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July 24, 2009   No Comments

the basic kitchen: small electrics

The Basic Kitchen — Small Electricsblender

1 heavy-duty blender
1 countertop toaster oven
1 small scale with reading for pounds and grams
1 electric hand mixer
1 food processor, 7 cup capacity

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July 22, 2009   1 Comment

the basic kitchen: baking equipment

whisk

The Basic Kitchen — Baking Equipment

5 cake pans, with non-stick surfaces:
2   9-inch round
1   9-inch springform
2   8-inch round

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July 21, 2009   1 Comment

the basic kitchen: utensils, measuring, bowls

The Basic Kitchen — Utensils, Measuring, Bowlssilicone-spatula

1 set of at least 4 nested mixing bowls, glass
1 set of at least 4 nested mixing bowls, metal
1 set stainless steel measuring spoons
1 set stainless steel measuring cups, for dry ingredients

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July 19, 2009   1 Comment

the basic kitchen: knives

The Basic Kitchen — Knives

Invest in high-quality knives and keep them sharp and correctly washed and stored. The best are made of high-carbon stainless-steel with the steel running through the entire length of the knife. Wash in warm soapy water, never put in dishwasher. Dry well and store in knife block, blade side up. Placing in block, blade side down, dulls the knife each time it is removed or replaced in block.

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July 17, 2009   No Comments

the basic kitchen: pots & pans

The Basic Kitchen — Pots and Panspan

Recommend – An assortment of:
-stainless steel w/ aluminum or copper bases
-enamel-coated cast iron
-glass ceramic that is stove-top, oven and microwave proof

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July 12, 2009   No Comments

the basic kitchen: pantry

The Basic Kitchen – Pantry

pantry1

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July 9, 2009   1 Comment